Overview

The main objective of this book is the design and energy optimisation of industrial cold storage of food products. The proposed approach allows the design of cold rooms for the majority of products and in relatively different climatic conditions via a thorough heat balance and appropriate cold standards. In addition, the optimisation part deals with a systemic view of several determining factors to ensure energy efficiency, mainly: partial/total burial of the chamber, especially in semi-arid areas, reinforced insulation, application of a double flow for air renewal.

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